We have been blown away by the response of our viewers. While we get excited about all the statistical and analytical stuff, the fact that our viewers are so engaged with what we’re doing is what’s most important to us. We receive dozens of e-mails and comments on every episode. The fact that people are so excited about what we’re doing and actually MAKE the recipes on a regular basis is still kind of mind-blowing. Here are a handful of comments we’ve received on our first batch of episodes.
“Found you online and watched many of your cooking videos. Wife and I both fell in love with you and your skills. We’re making meatballs tonight!” – Marshall from Australia
“I really enjoyed your show. I came upon it by mistake just messing around with my Roku channels. I must say I became a regular simply because it is a cooking for dummies show and I must confess I am a dummy in this department. I liked the rice pilaf recipe. I just can’t stress enough how important is for me the fact that you keep it simple. Man, when I realized you only used a bay leaf I thought, I surely can do this! I also liked the spring roll, since I decided to become vegetarian recently. That’s another “I can do” recipe. Keep it up, I’ll keep watching. 3 episodes in 10 hours, I think that would make me a follower” – Nicoleta from California
“My mom (in Arkansas) and I (in Texas) watched this video at the same time (well by one second) while talking to each other on messenger. It sounded you like you were in a canyon or a cave because there was a slight echo haha. My mom is not a cook or baker at all, but she did say that this looks fantastic and that even SHE could make this. We shall see haha. I think I will just make this on my own. Thanks!” – Memoria from Texas
“Loved the video! I love making spring rolls but have never used the noodles because I didnt know which ones to use. Thanks for showing me. I’m thinking spring rolls for dinner tonight! Thumbs up! – Megan from Nevada
“I wanted to let you know that you’ve got a little bit of a following here in Knoxville now in my circle of friends. My one friend that I mentioned who initially didn’t like you and now loves your cooking had introduced one of her friends who is now wanting to have potlucks with his friends where everyone makes a Hilah dish.” – John from Tennessee
“I made these tacos last night with Tilapia and they were delicious goodness! My favorite part was the lime/mayo flavor combination in the toppin’.” – Paul from Texas
“Just found your show yesterday and blasted thru watching all the episodes in just a few hours… I had an awesome time and have sent all my friends links to your site. Love Ya!” – Mike from Virginia
“I made this peach cobbler last night. In New Zealand we don’t really have cobblers so this was new to me. I may have used too much butter (“a stick” is hard to measure) but it was still damned tasty with icecream. Then again, what’s not to like about butter, sugar and peaches?” – Catherine from New Zealand
“I just tried this recipe and it works! I really had my doubts because the dough was VERY wet and didn’t hold together enough for me to even do the brief kneading. And during the second rise it oozed all over my countertops. But it just came out of the oven 20 minutes ago and it looked FANTASTIC. And now that I’ve just had a slice–OMG!!!! This is TRULY the easiest bread recipe ever.” – Janet from New York
I feel like your North Carolina ambassador. After I stumbled upon your site and made the fish tacos(which were nothing short of fabulous), I told my family, friends, and vanpool buddies about your site. Do you make pound cakes? I have a Sundrop pound cake recipe from a church cookbook that always draws rave reviews. Do you have Sundrop in Austin? A soft drink somewhat like Mountain Dew?
Thanks, Judy! I really appreciate your support and telling everyone you know! I’ve never seen a Sundrop here but Mountain Dew pound cake sounds pretty good!
Hey Hilah…..My brother actually works at the plant her in San Antonio for BigRed….and they make the soda Sundrop….its not really a Mountain Dew to me…it tastes more like a grapefruit soda…but it only came out of San Antonio….I’m thinking around maybe two months…..but anyways….just wanted to share w/you some info….and always keep’g up w/you on YouTube….1great fan =) Roy(Bigsqueeze)
Hey Roy! Glad to see you here! Thanks for the info – grapefruit sounds gooood. 🙂
Your episodes are so funny I said “Oops, I crapped my pants!” Love your style and your hilarious way of demonstrating how to make delicious recipes. Informative and funny! Gotta love the pairing!! Keep it up Hilah!!!!!
Thanks, Drew! Let me know if you have any suggestions or recipes you’d like me to demonstrate!
So I call myself local cause I frequently visit Austin to hang glide. I live in Katy and am one of your biggest fans. Still need volunteers? I’m there. Demograficly I am one of the 7% older fans, but hey, your fish tacos keep me young. Chow…
Hmm, perhaps we could work something out. Why don’t you email me at hilahcooking at gmail and we’ll rap. Thanks!
Hi. I just viewed your site on my phone at work. Congrats and good luck with Traffic School. Don’t know that you need it, but the world needs you. I fell in love right away, and can’t wait to get home to watch your videos and try your receipes. 🙂
Thank you, Ross. It’s nice having nice people like you on my team. Hope you try some of the recipes!
Hilah, you are a rockstar. I’m originally from Georgia and now I’m stuck living in Fairbanks, Alaska so I’m always on the lookout for people who remind me of home. I found your videos looking for a “how to season a cast iron pan” demo. You won me over with your foul mouth and saucy attitude. I love it. If you ever make it to Alaska, look me up and I’ll show you how ex-pat Southerners shake it up in the Arctic!
Hi Madara! Nice to meet you! I’ll totes let you know if I ever get up to Alaska. I hear y’all party DOWN up there!
Hilah, you are just Bad Ass. Love your videos & site. That sums it up.
Thank you, Bill! That means a lot to me! 🙂
Greetings from Houston, Texas. The wife and I stumbled onto your cooking series on our GoogleTV and immediately subscribed. We really think you hit an underdeveloped niche in cooking. Your recipes and easy techniques makes great food available even to the aspiring beginner cook. We know you are on summer break, but hurry back, we are hankerin’ for a new show!
I’m so happy you found me! I’ll be back with weekly episodes starting September 20 which is not too far away! I hope you can hang until then. 😉
Thanks for writing!
i just found you by accident i was having a crappy time with my new pre-seasoned NOT!! lodge cast iron 12 inch skillet..damn i was pissed..
So i googled how to season a cast iron skillet and shazam there you were..I watched your video and i said ok this lady has something and that is down to earth stuff… anyway i also downloaded your breakfeast taco book..once upon a time i lived in san antonio for 4 yrs and found a little place off hwy 90 near lackland afb..(yes i was in the airforce) any way they were the best damn tacos ever and until this day i have found no equal.. but i look forward to trying your recipies.. you are a neat lady and i look forward tp checking out your video’s and book..if you can drop me a line sometime and keep doing what you are doing..I have a kicking recepie that uses jack daniels as the main ingredient if you would like i will send you the recepie..ty Maam
Hi James! I’m sorry you had a crappy time! I hope my video on seasoning will help you. Please comment with any questions you have!
Just came across your website today and I love it. Work up in Pa. as a meat cutter and I love the way your not afraid to touch meat. Also work at a college part time and were getting a food truck and I’m going to use your hot dog stir fry recipe if it’s o.k. Thought it would be a great late night snack. Keep up the good work and I’ll be following.
Have A Great Day,
Great to hear from you. I’m stoked that you like the show! Have a ball with hot-dog stir-fry and if anyone asks where you came up with it, point them to my site, okay? 😉
Thanks for writing!
I sent five customers today to your web site.Do you have a chicken fried steak recipe?
Forget the recipe I found it.Its under meat. Go figure.
I fell upon your website on youtube and watched your vegan cake recipe. I began to watch and before I could even get pass your forced jokes, you started saying the most insulting things about vegans. And yes to most ignorant people they chuck us up to people who may ruin parties with our eating habits, which I can see how you (yes I found you ignorant) may feel that way. But let me inform you, we have made the conscious choice to eat better. Now I don’t need to defend why, but calling us poor and hippy, were not compliments. It was flat out rude and ignorant. You may need to rethink re-taping that episode. It will definitely stop any vegetarian or vegan from supporting you, and any smart meat eater. Now just so you know, eating better is more costly than pouring anything down your hole, so we are usually the more educated and informed than those that follow the masses. We are trend setters not followers.
Nevertheless, I did not finish your video nor am I interested in any other recipe you can offer, no matter how often I love to cook. Your personality is not worth the recipe. So I am glad you have a following, but I guess everyone needs someone to watch. And with the crap on television people need other outlets.
You wont find the innovators or educated, because usually they can see through bullshit that you call character. And we the educated or conscious person can feel the energy of a person through the video, and yours my dear needs work. I hope you find it!
Hey “Vegan Lady”!
I’m sorry you missed the irony in my forced joke. And I’m very sad that the idea of being poor is still so disgusting to some people that they would be ultimately offended and angered by the suggestion that they might be so.
As a former vegetarian and vegan, I can state that it was MUCH less expensive for me to eat a vegan or vegetarian diet than one that includes meat and/or animal products.
And even though I am a big proponent of everybody’s right to make their own dietary decisions, I also maintain the right to make jokes at everybody’s expense. All balls must be busted!
Just so you know, the entire body of people to whom I introduced your cooking series are well-educated white collar working folk. If we are both lucky, they’ll be as impressed as I was with your no-nonsense cooking style, your accessible recipe ingredients, and most importantly your fearless approach to cooking, eating and living life.
If we all wanted a predictable automaton to admire as a chef, we’d tune into a cooking show already on cable TV.
Don’t listen to the [narcissistic] naysayers. There **is** a niche for what you guys do though I suspect your programming won’t be for all of the public at large.
Stay gold, Ponyboy. Stay gold.
I don’t know what I’d do without your support, you guys. I really appreciate you. Thanks for your kind words and encouragement! It’s been really nice getting to know you through the innernet.
You’re the tops!
The coolest gurl I knows. For Real. And you know how to fix some grub.
Jaime, you’re too good to me. Thanks, babe. 🙂
You’re the one that is good. Excellent show. Useful tips and very entertaining.
Looking forward to your success. Well done. Your camera man is good to. Going to put out the four bucks for you ebook but want the hardcopy when you get it done. Sell me all the vids. JL
Thank you very much, Jaime. Hope you like the book! 🙂
Did you drop the forum? I know I don’t visit it much, but the link doesn’t work.
The forum we tested out is no longer. It was really difficult to maintain and I couldn’t get it to integrate with the WordPress stuff the way I wanted to. However, we are working on a bunch of new features for the site and there will be a discussion forum element.
BTW – thanks for your help in testing it out. Your feedback on it was incredibly helpful!
Great series. You really make cooking fun. You really should do an episode on my very tasty pineapple feta spinach burgers. I keep my recipe guarded but to see you do it would be great.